Analysis of Secondary Volatile Oxidation Products by Headspace GC-MS Techniques

Lipid oxidation leads to the formation of secondary volatile oxidation products, which can be determined by a range of analytical techniques. This chapter will provide an introduction to different headspace gas chromatography-mass spectrometry (GC-MS) techniques and will discuss their advantages and disadvantages. Moreover, a detailed description of the headspace GC-MS technique used in the author’s laboratory is provided. This includes details on headspace sampling conditions for different food matrices (oilOil, oil-in-water emulsions, mayonnaise, fish and muscle food, and fish feed plus fish meal samples). The use of different multivariate data analytical techniques for statistical analysis of volatile oxidation products is also discussed.